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Chaud Froid of Chicken

Chilled chicken served with white sauce, cream, aspic jelly, mayonnaise sauce, and mixed vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chaud Froid of Chicken

Ingredients

Directions

Make the sauce

  1. In a saucepan, heat ½ pint of white sauce until it boils, stirring with a wooden spoon until reduced to ¼ pint.

  2. Add ⅓ cup of cream and stir until it just boils.

  3. Pass the mixture through a tammy sieve into a basin.

  4. Stir in 2 tablespoons of aspic jelly until well combined.

Coat and set the chicken

  1. Take a cold roast chicken and cut it into even‑sized pieces, removing the skin and trimming each piece.

  2. Dip the chicken pieces in the sauce, ensuring they are well coated.

  3. Place the coated chicken pieces on a drainer over a dish and let them sit until the sauce sets.

Serve

  1. Arrange the chicken pieces on a plate with chopped aspic jelly for serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White sauce
Forms the base of the coating, reduced to a thicker sauce that clings to the chicken.
Cream
Adds richness and a smoother, silkier texture to the sauce.
Aspic jelly
Gelatin-based setting agent that helps the coating set firmly on the chicken.
Mayonnaise sauce
Adds fat and richness to the dish's coating and flavour.

The step that matters

Reducing the white sauce. Boiling and stirring reduces the sauce to a thicker consistency. If it stays too thin, it will run off the chicken instead of coating it and setting smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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